Sweets and drinksSweet SoupsVietnamAbout 35 minutes
Che xoai bot bang is quick and cooling: ripe mango blended with coconut milk for the base, clear boiled tapioca pearls spooned over, and a few chunks of mango for something to chew on.
The hardest part is the tapioca, which stays white and chalky in the middle if it is undercooked. If a white dot is still there after 20 minutes, cover the pot and let the pearls sit another 10 minutes. Drain them into cold water immediately, since otherwise they clump together.
This batch weighs about 1.3kg, at roughly 100 calories per 100g.
Method
Bring water to a boil and add 60g of tapioca pearls. Lower the heat and cook for 20 minutes until the pearls are completely clear.
If a white center is still showing after 20 minutes, cover the pot and let them sit for another 10 minutes.
Drain the pearls into a bowl of cold water so they do not stick.
Peel 1kg of ripe mango and cut the flesh off the stone. Set the best looking pieces aside for the top.
Blend the rest of the mango with 200ml of coconut milk, 25g of kOBE Monk Fruit Blend, 32ml of unsweetened oat milk and half a teaspoon of vanilla.
Pour the blended mango into bowls, add the boiled tapioca pearls and the reserved mango pieces on top, and serve cold.
Tips
Dropping the boiled tapioca straight into cold water keeps the pearls from sticking to each other.
Keep the best looking mango flesh aside to cut into pieces for the top, which makes the bowl far more inviting.
kOBE Monk Fruit Blend dissolves slowly, so blend it in with the mango and the coconut milk and the blender takes care of it.
Choose a soft, fragrant ripe mango such as cat Hoa Loc, since a sour mango makes the base sharp.
Unsweetened oat milk keeps the base light rather than cloying, so add it gradually and taste as you go.
Chill it for at least 1 hour before eating. Served warm it tastes flat and of raw starch.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.